Tuscan Chicken Pasta Creamy (Printable Version)
Rigatoni blends with creamy sauce, seared chicken, spinach, sun-dried tomatoes, and fresh parmesan.
# What You'll Need:
→ Poultry
01 -
2 boneless, skinless chicken breasts
→ Seasonings
02 -
1/2 teaspoon paprika
03 -
1/2 teaspoon onion powder
04 -
1/2 teaspoon ground black pepper
05 -
1/2 teaspoon dried parsley
06 -
1/2 teaspoon salt
07 -
2 teaspoons dried Italian seasoning
→ Oils and Fats
08 -
2 tablespoons olive oil
09 -
2 tablespoons unsalted butter
→ Vegetables
10 -
8 ounces oil-packed sun-dried tomatoes, thinly sliced
11 -
1 medium yellow onion, finely chopped
12 -
3 cloves garlic, finely chopped
13 -
4 cups fresh baby spinach
→ Dry and Dairy
14 -
16 ounces uncooked elbow macaroni
15 -
3 tablespoons all-purpose flour
16 -
2 1/2 cups chicken stock
17 -
3 3/4 cups half-and-half cream
18 -
3/4 cup finely shredded mozzarella cheese
19 -
3/4 cup grated Parmesan cheese
20 -
3/4 cup grated cheddar cheese
21 -
2 tablespoons chopped fresh Italian parsley
# Step-by-Step Guide:
01 -
Sprinkle the chicken breasts on both sides with salt, black pepper, onion powder, paprika, and dried parsley, distributing the seasonings evenly.
02 -
Heat olive oil in a large skillet over medium-high heat. Sear the seasoned chicken for 4–5 minutes per side until golden brown and cooked through. Remove to a plate, tent with foil, and let rest before slicing into thin strips.
03 -
Melt butter in the same skillet over medium heat. Add the chopped onion and garlic, sautéing for 2–3 minutes until softened and translucent.
04 -
Add the sliced sun-dried tomatoes and cook for 2 minutes, stirring occasionally to blend flavors.
05 -
Add flour to the skillet and stir continuously for 1 minute until well incorporated.
06 -
Gradually pour in chicken stock and half-and-half cream, stirring constantly to avoid lumps. Add dried Italian seasoning and bring the mixture to a gentle simmer.
07 -
Stir in the uncooked elbow macaroni. Simmer gently over medium-low heat for about 10 minutes, stirring occasionally, until pasta is cooked but still firm.
08 -
Add fresh baby spinach and stir continuously until it has wilted completely into the sauce.
09 -
Reduce heat to low. Stir in cheddar cheese, mozzarella cheese, and Parmesan cheese until melted and sauce is smooth.
10 -
Return the sliced chicken to the pasta and mix until fully combined and heated through. Sprinkle with fresh Italian parsley and serve hot.
# Additional Notes:
01 -
Resting the chicken before slicing retains juiciness and enhances tenderness.
02 -
Gradually adding liquid while stirring prevents lumps in the cream sauce.